Notable Mentions

New York Magazine

As Seen in the February 3–16, 2020 Issue

Check out the February issue of New York Magazine- where NYC’s Una Pizza Napoletana is featured having undoubtedly the most elegant version of the form – Chef owner Anthony Mangieri, a “Naples-inspired dough savant”of Una Pizza Napoletana, crafts his special pepperoni pie to “stricter-than-Neapolitan standards” for a tender, springy, naturally leavened pizza that simply uses flour, water, sea salt, San Marzano DOP tomatoes and weekly shipments of Lioni’s fresh buffalo mozzarella cheese.

New York Times

As Seen in the December 31, 2018 Issue

As seen in a December 2018 issue, The New York Times asked, “How to Improve Upon Burrata?” That’s simple. Add Truffle. The delectability of Lioni’s burrata is enhanced by the earthiness of black truffles for extra flavor.
For a healthy eating choice, 5 1/2 pieces of Lioni Ciliegine Cherry-size fresh mozzarella have only 100 calories and are an excellent source of protein and calcium.
Lioni Burrata Con Panna wins the Burrata Taste Test…”bright tasting and nicely salted, with a thick luscious cream that Taster’s loved. It was lauded for its “luxurious,” pillowy texture and fresh dairy flavor—proving that it is possible to get high-quality burrata from the supermarket.”
What makes the best fresh mozzarella? It’s all about balance. Lioni Mozzarella recommended as an all-around balanced cheese …”tender but not too squishy” and “firm but not too dry.” It had “the perfect amount of salt,” and tasters also picked up on “grassy” notes of “cultured” milk (it uses cheese culture to acidify the curds). Its texture was “springy” and “soft,” and we loved its “luxurious,” “buttery” richness.
Creamy burrata is the cheese of the moment. Newsday’s food writer stated Lioni’s Burrata Cheese is “a treat drizzled with some fruity olive oil and a good grinding of black pepper”
NEW YORK (CBSNewYork) – Stephanie Tantillo went from market to table Sunday to bring an inside look at Lioni’s Mozzarella Factory.
Look for Lioni’s “Mighty Mozzarellas” in the May 2013 issue of Saveur!
Look for Lioni’s “Mighty Mozzarellas” in the May 2013 issue of Saveur!